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Roasted Apples & Pears with Caramel Sauce

Published July 10, 2017

Our “holiday interrupted” was rescheduled for this weekend to eat up all the food we couldn’t make due to the kidney stone situation. So we headed for the beach on Saturday afternoon and hung out with the sisters and get a quick dinner out after all the prep work for the Sunday barbecue was complete. But dessert was back at the house, and I was making it. We were also about to watch a movie; so I wanted simple and easy. And since I am an undisciplined Baker it could not require chemistry. This was perfect. These roasted apples & pears took five minutes to prepare and thirty to bake, and that was it. Dessert is served.

Roasted Apples & Pears with Caramel Sauce

This recipe could be all apples or all pears. I had both so I thought it would be fun to mix it up and do both. It turns out everyone wanted to try both, so plates were being passed around. And before you get all crazy and think that the sour cream can be substituted with ice cream – STOP! You would be terribly wrong. It would be too sweet and too rich. The sour cream is the perfect topping.

Preparation

Pre-heat oven to 400 degrees. Place butter in a baking pan large enough to hold the apples and pears in a single layer. Set the pan with butter in the heating oven until it melts. Sprinkle the brown sugar over melted butter and add the vanilla. Use a fork to blend the melted butter, brown sugar and vanilla.

Place apples and pears cut side down on top of the sugar mixture. Bake until tender, about 30 minutes. Remove pan from oven, turn apples and pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer. Let cool slightly. Transfer apples and pears to dessert plates. Top each with a swirl of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.

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